Squid with roasted tomatoes and black olives

By Skye GyngellThe combination of sweet tomatoes and salty black olives is a favourite of mine, and is a lovely match with squid.20 small, ripe tomatoes6 sprigs of oregano, leaves onlytbsp good-quality red-wine vinegarA little olive oil for drizzling800g/1 lb of the freshest squidSea salt and freshly ground black pepper1 tbsp extra-virgin olive oilI handful of wild garlic, well rinsedA handful of black olives, preferably niçoise,Get the rest of the recipe here.